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 Food Glorious Food - Food Glorious Food! |
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11 Mar 09 |
Tandoori paste Tandoori paste is a mixture of spices including coriander, cumin, peppercorns, cloves, cardamom, with paprika giving it the typical orange colour. Turmeric Other name - Indian Saffron. Turmeric complements - curries, vegetables, rice, fish, eggs, pickles, chutneys, cream sauces. Turmeric is the thick, cylindrical rhizome or underground
foodlovers
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11 Mar 09 |
Fenugreek Fenugreek complements - curries, pickles, chutneys. Fenugreek is the seed of an annual herb belonging to the pea and bean family. It is grown in warm climates such as the Mediterranean, Morocco, France and India. Fenugreek’s strong, pungent, aroma has a bitter ‘curry-like’ flavour which often dominates curry
foodlovers
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11 Mar 09 |
Spices are the seeds, fruits, roots or flowers of plants. Unlike herbs, which grow in temperate zones, all the most important spices originate in the Orient, except allspice, vanilla and capsicums, which are indigenous to South America. Allspice Allspice is a member of the myrtle family and grows predominantly in
foodlovers
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11 Mar 09 |
10 things I ate about you A short guide to the worlds sexiest food - Virgil Evetts Can food be sexy? I think it can. I don’t mean in some icky, ‘9 ½ Weeks’ sort of way, nor the very dubious cult of aphrodisiacs, [which suggests that anything vaguely
Virgil Evetts
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11 Mar 09 |
Fend for yourself: the art of cooking selfishly Every so often, if I lack inspiration, if I’m feeling tired and world weary ,or I just can’t be bothered, I send out a text to the rest of the household reading ‘FFYS’: Fend for yourself. This tells them that
Virgil Evetts
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11 Mar 09 |
“I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.” - James Beard, American Chef and Author Leave your tastebuds in no doubt that Spring has arrived with the fresh, delicate flavours and fragrances of spring sprouting home-grown herbs. Herbs
Lynley Ruck
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11 Mar 09 |
Burning with Desire Despite being full of promise, and all that la-de da, spring is a tricky beast when it comes to dressing and eating- Over exuberant salads are still bone-chilling but a pot of pea soup feels like molten ships ballast. What to do? Break out the
Virgil Evetts
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